4 pizzas, 6 people, possibly more
Experience
Made it once (30/08/2021) so far, the dough was great after a night in the fridge for both pizza and a kind of flatbread foccacia thing, 4 days later it was a bit harder to manage but also I didn’t stretch it as thin as it deserved to be. That’s why it might as well make more servings. I also parbaked tzo of the pizzas, with and without toppings, and then from the freezer into the oven (toppings added if necessary), 230C or 215C, the crust was not fully cooked through and did not rise – very practical but loses a lot of the fresh pizza interest.
- 01/2024: I make this as a focaccia. Olive oil, toppings, oven 180C for 25 min. It’s a winner.
Ingredients
- ½ cup (100 g) sourdough starter discard (recipe here)
- 2 tsps (10 g) fine sea salt
- 2 tbsps (30 g) olive oil
- ⅓ cup + 1 tablespoon (50 g) whole wheat flour
- 3 ¾ cups (450 g) all-purpose flour
- 1 ⅓ cups + 2 tbsp (350 g) water
Recipe
- Night before: Mix all pizza dough ingredients by hand until fully incorporated. Cover and ferment room temperature overnight.
- Morning: Do one series of stretch and folds with wet hands.
- In the fridge, covered for up to 36 h or use immediately.
- Meal time: Let dough come back to room temperature for 30 minutes. With well floured hands and surface, divide the dough into 4 portions and shape into a ball by folding the edges and pinching them together in the middle. Cover and rest for 30 minutes.
- Heat up oven at 250C with a pizza stone or a skillet or something.
- Shape the dough into a pizza. I find this part challenging, it’s best to watch youtube videos; and make sure enough flour is available. First stretch out the ball from below, pulling out the edges, then possibly pass it from hand to hand to stretch.
- Put on a floured baking paper. Add toppings (tomato sauce, cheeses, garlic confit, fridge leftovers…).
- Slide on the baking stone, bake for 10 minutes, even less after the first one.
- Tips: we preheat the oven with either a cast iron stone or a oven-proof pan for 30 min while the dough rests, so that the pizza bakes in on nice hot surface. We preheat and bake at 250 °C, but the pizza (especially after the first) needs to be careful watched to not over cook.
Topping ideas: - tomato sauce + apple slices + bacon + blue cheese + maple syrup drizzle (absolutely amazing)
- tomato sauce + grated cheese + pepperoni (classic and great)
- tomato sauce + mozzarella (added in the last few minutes) + basil
- tomato sauce + smoked cheese
adapted from littlespoonfarm
Aurore's cookbook 